U.S. patent application number 13/081344 was filed with the patent office on 2011-10-20 for infusion methods and products.
This patent application is currently assigned to OCEAN SPRAY CRANBERRIES, INC.. Invention is credited to Kellie Denson, Harold L. Mantius, Soumya Roy.
Application Number | 20110256279 13/081344 |
Document ID | / |
Family ID | 44763269 |
Filed Date | 2011-10-20 |
United States Patent
Application |
20110256279 |
Kind Code |
A1 |
Roy; Soumya ; et
al. |
October 20, 2011 |
INFUSION METHODS AND PRODUCTS
Abstract
The present specification provides, e.g., processes for infusing
food bodies with infusion formulations, including long chain
molecules such as soluble corn fiber, and provides food products
infused with such formulations. Also provided are infusion
formulations for performing such methods.
Inventors: |
Roy; Soumya; (Mars, PA)
; Denson; Kellie; (Lakeville-Middleboro, MA) ;
Mantius; Harold L.; (Lakeville-Middleboro, MA) |
Assignee: |
OCEAN SPRAY CRANBERRIES,
INC.
Lakeville-Middleboro
MA
|
Family ID: |
44763269 |
Appl. No.: |
13/081344 |
Filed: |
April 6, 2011 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
61321377 |
Apr 6, 2010 |
|
|
|
61349155 |
May 27, 2010 |
|
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Current U.S.
Class: |
426/281 ;
426/576; 426/583; 426/615; 426/634; 426/656; 426/658 |
Current CPC
Class: |
A23B 7/158 20130101;
A23B 7/085 20130101 |
Class at
Publication: |
426/281 ;
426/658; 426/656; 426/576; 426/583; 426/615; 426/634 |
International
Class: |
A23L 1/30 20060101
A23L001/30; A23L 1/305 20060101 A23L001/305; A23L 1/22 20060101
A23L001/22; A23L 1/20 20060101 A23L001/20; A23L 1/212 20060101
A23L001/212 |
Claims
1. A product, comprising: a food body comprising a food component
and an infusion component, wherein the infusion component comprises
maltodextrin and wherein the maltodextrin is present within the
food body at about 5% to about 65% by weight of the food body.
2. The product of claim 1, wherein the maltodextrin is resistant
maltodextrin.
3. A product, comprising: a food body comprising a food component
and an infusion component, wherein the infusion component comprises
long chain molecules selected from the group consisting of:
polysaccharides with an average degree of polymerization (DP) of
greater than or equal to 15, peptides, soluble proteins, and
protein hydrolysates, and wherein the long chain molecules are
present within the food body at about 5% to about 65% by weight of
the food body.
4. The product of claim 3, wherein the long chain molecules are
polysaccharides having an average DP of greater than or equal to
15.
5. The product of claim 3, wherein the long chain molecules are
protein hydrolysates selected from the group consisting of gelatin,
whey protein, and soy protein.
6. The product of claim 3, wherein the long chain molecules are
polysaccharides selected from the group consisting of: agarose;
alginic acid and its derivatives; amylose; amylopectin; araban;
arabinan; arabinogalactan; carageenan; cellulosic derivatives;
soluble chitosan derivatives; soluble corn fiber; dextran; fructans
with average DP.gtoreq.15; galactomannan; galactan; poly
galacturonic acid and its derivatives; gellan gum; glucans;
glucomannans; glycogen; glycosaminoglycan and its derivatives;
hyaluronic acid; maltodextrin; mannan; xanthan; xylan; and
xyloglucan.
7. The product of claim 1, wherein the food body is a fruit
body.
8. The product of claim 1, wherein the food body is a vegetable
body.
9. The product of claim 1, wherein the food body is a legume
body.
10. The product of claim 1, wherein the long chain molecules are
present in the food body at about 10% to about 30% by weight of the
food body.
11. A method of producing an infused food body, comprising:
providing a food body from which at least about 40% to about 98% of
soluble solids have been extracted; providing an infusion
formulation having a viscosity of about 100 to about 3000 cps and a
dissolved solids content of about 40 to about 75 brix; infusing the
food body with the infusion formulation in a countercurrent
apparatus by advancing the food body along a path while flowing the
infusion formulation countercurrently to the advancing food body,
wherein the infusion formulation is provided to the countercurrent
apparatus at an infusion formulation-to-food body weight/weight
ratio of between about 1:1 to about 6:1; and collecting the food
body, to thereby a produce an infused food body.
12. The method of claim 11, wherein the residence time of the food
body in the countercurrent apparatus is about 30 minutes to about
100 minutes.
13. The method of claim 11, wherein the infusion is performed at
about room temperature.
14. The method of claim 11, wherein the infusion formulation
comprises at least one type of long chain molecule.
15. The method of claim 14, wherein the long chain molecules are
polysaccharides having an average DP of greater than or equal to
15.
16. The method of claim 14, wherein the long chain molecules are
protein hydrolysates selected from the group consisting of gelatin,
whey protein, and soy protein.
17. The method of claim 14, wherein the long chain molecules are
polysaccharides selected from the group consisting of: agarose;
alginic acid and its derivatives; amylose; amylopectin; araban;
arabinan; arabinogalactan; carageenan; cellulosic derivatives;
soluble chitosan derivatives; resistant maltodextrin; soluble corn
fiber; dextran; fructans with average DP.gtoreq.15; galactomannan;
galactan; poly galacturonic acid and its derivatives; gellan gum;
glucans; glucomannans; glycogen; glycosaminoglycan and its
derivatives; hyaluronic acid; maltodextrin; mannan; xanthan; xylan;
and xyloglucan.
18. The method of claim 11, wherein the food body is a fruit
body.
19. The method of claim 11, wherein the food body is a vegetable
body.
20. The method of claim 11, wherein the food body is a legume body.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims the benefit of U.S. Patent
Application Nos. 61/321,377, filed on Apr. 6, 2010, and 61/349,155,
filed on May 27, 2010, the entire contents of which are hereby
incorporated by reference in their entireties.
TECHNICAL FIELD
[0002] This invention relates to improved methods for infusing food
products with infusion formulations, such as soluble corn fiber and
resistant maltodextrin.
BACKGROUND
[0003] Countercurrent infusers are used in the fruit processing
industry for infusing fruit with infusion compositions. The infuser
includes a screw conveyor which urges fruit solids in a first
direction, while infusion fluid flows in the opposite direction. An
exemplary infusion apparatus and methods of infusing fruit with
infusion compositions is described in U.S. Pat. No. 5,419,251. A
need exists for improved infusion methods that, e.g., provide
infused products comprising increased levels of infusion
compositions and/or infuse products with infusion compositions in
less time than in conventional methods.
SUMMARY
[0004] The present specification is based, at least in part, on the
discovery that food products can be efficiently infused (e.g., in
less time and/or to a higher degree) using the methods and
compositions described herein. In particular, applicants have found
that infusing food bodies, e.g., cranberries, in an infusion
apparatus using a relatively low viscosity infusion composition
(alternatively referred to herein as an "infusion formulation"),
e.g., comprising large polymeric molecules such as maltodextrin,
and optionally at a relatively high flow rate, allows for rapid and
efficient infusion of the composition into the food body. The
infusion apparatus can be a countercurrent infusion apparatus
(CCI). Accordingly, the present specification provides, e.g., a
process for infusing food bodies, such as fruit and vegetables,
with infusion compositions, e.g., comprising large molecules such
as maltodextrin, e.g., resistant maltodextrin, soluble corn fiber,
starch, other hydrocolloids such as gums, and/or peptides and
soluble proteins, and also provides food products infused with such
infusion compositions. Also provided are infusion formulations for
performing such methods.
[0005] Accordingly, in one aspect, the invention provides a product
that includes a food body comprising a food component and an
infusion component. The infusion component can include an infusible
molecule, e.g., a long chain molecule described herein. For
example, the infusion component can include polysaccharides with an
average degree of polymerization (DP) of greater than or equal to
15 (e.g., greater than or equal to 20, 25, 30, 35, 40, 45, 50, 55,
60, or greater than or equal to 70). Alternatively, or in addition,
the infusion component can include a protein, e.g., a polypeptide,
peptide, soluble protein, protein hydrolysate, and/or
branched-chain protein. Exemplary proteins include, e.g., gelatin,
whey protein, and soy protein. For example, the protein can
comprise greater than or equal to 15 amino acid residues, (e.g.,
greater than or equal to 20, 25, 30, 35, 40, 45, 50, 55, 60, 65,
70, 75, 80, 85, 90, 95, or greater than or equal to 100 amino acid
residues). Alternatively or in addition, the infusion component can
include maltodextrin, e.g., resistant maltodextrin and/or soluble
corn fiber. The long chain molecules can be present within the food
body at about 5% to about 65%, e.g., about 10% to about 30%, by
weight of the food body. In some instances, the long chain
molecules can be present in the food body at about 20% to about
50%, or about 30% to about 60%. In some instances, the long chain
molecules can be present in the food body at greater than 10% by
weight. In other instances, the long chain molecules can be present
in the food body at about 18% to about 25% by weight. In some
instances, the total infusion formulation present in the food body
is about 20% to about 90% by weight of the total finished food
body, e.g., at least about 30% to about 90%, at least about 40% to
about 90%, at least about 50% to about 90%, at least about 60% to
about 90%, at least about 70% to about 90%, or at least about 80%
to about 90%. In some instances, the total infusion formulation
present in the food body can be about 90% to about 99% by weight,
or greater than 99% by weight.
[0006] For example, the infusion component can include agarose;
alginic acid and its derivatives; amylose; amylopectin; araban;
arabinan; arabinogalactan; carageenan; cellulosic derivatives such
as hemicelluloses, hydroxyl methyl propyl cellulose and carboxy
methyl cellulose; soluble chitosan derivatives; dextran; fructans
(with average DP.gtoreq.15) such as agave inulin and levans;
galactomannan; galactan; poly galacturonic acid and its derivatives
such as pectin, karaya, and tragacanth; gellan gum; glucans
including beta-glucan, pullulan, lichenans, and lentinans;
glucomannans, including cassia gum; glycogen; glycosaminoglycan and
its derivatives; hyaluronic acid; maltodextrin including resistant
maltodextrin; mannan; xanthan; xylan; xyloglucan; and/or
hydrogenated starch hydrolysate.
[0007] In some instances, the food body can be a fruit body. The
fruit body can be, e.g., a fruit selected from the group consisting
of cranberry, blueberry, cherry, grape, mango, pineapple,
raspberry, blackberry, date, apple, apricot, lingonberry, tomato,
huckleberry, chokeberry, fig, gooseberry, elderberry, plum, prune,
pear, and peach, among others.
[0008] In other instances, the food body can be a vegetable body.
The vegetable body can be, e.g., a vegetable selected from the
group consisting of a mushroom, celery, pepper, carrot, potato,
cucumber, corn, onion, pea, and squash, among others.
[0009] In still other instances, the food body can be a legume
body. The legume body can be, e.g., a legume selected from the
group consisting of bean, pea, peanut and lentil, among others.
[0010] In another aspect, the invention provides a method of
infusing a food body with an infusion formulation. The method
includes, e.g., providing a food body from which at least a portion
of the soluble solids, e.g., at least or about 5%, e.g., at least
or about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 75% 80%, 90%, or at
least or about 98%, of soluble solids have been extracted;
providing an infusion formulation having a viscosity of, e.g.,
about 100 cps to about 5000 cps, e.g., about 100 to about 3000 cps,
e.g., about 1000 to about 5000 cps, e.g., about 1000 to about 2000
cps, e.g., at room temperature, and a dissolved solids content of,
e.g., about 40 to about 75 brix, e.g., about 40 to about 65 brix;
e.g., about 50 to about 75 brix; e.g., or about 50 to about 65
brix; infusing the food body with the infusion formulation in a
countercurrent apparatus by advancing the food body along a path
while flowing the infusion formulation countercurrently to the
advancing food body, wherein the infusion formulation is provided
to the countercurrent apparatus at an infusion formulation-to-food
body weight/weight ratio of between about 1:1 to about 6:1, about
2:1 to about 6:1, about 3:1 to about 6:1, about 4:1 to about 6:1,
about 4:1 to about 5:1, e.g., about 1.5:1, about 1.8:1, about 2:1,
about 2.5:1, about 3:1, about 3.3:1, about 3.5:1, about 3.8:1,
about 4:1, about 4.5:1, about 5:1, about 5.5:1; or about 6:1;
and/or at a flow rate of, e.g., between about 10 gpm to about 40
gpm, e.g., between about 15 gpm to about 35 gpm, e.g., 16 gpm and
about 32 gpm, e.g., about 20 gpm to about 30 gpm; and collecting
the food body, to thereby produce an infused food body.
[0011] The residence time of the food body in the countercurrent
apparatus can be any residence time deemed useful by the skilled
practitioner. In some instances, the residence time is about 30
minutes to about 100 minutes. In other instances, the residence
time can be, e.g., at least about 1 hour, e.g., at least about 1.5
hours, 2 hours, 3 hours, 4 hours, 5 hours, 6 hours, 7 hours, or
greater than about 8 hours. Likewise, the temperature at which the
infusion is performed can be selected by the skilled practitioner.
In some instances, the infusion is performed at about room
temperature, or about 60.degree. F. to about 80.degree. F., e.g.,
at about 65.degree. F. to 75.degree. F. In still other instances,
the temperature can be, e.g., 120.degree. F. to 130.degree. F.
[0012] The infusion component can include a long chain molecule
described herein. For example, the infusion component can include
polysaccharides with an average degree of polymerization (DP) of
greater than or equal to 15 (e.g., greater than or equal to 20, 25,
30, 35, 40, 45, 50, 55, 60, or greater than or equal to 70).
Alternatively, or in addition, the infusion component can include a
protein, e.g., a polypeptide, peptide, soluble protein, protein
hydrolysate, and/or branched-chain protein. Exemplary proteins
include, e.g., gelatin, whey protein, and soy protein. For example,
the protein can comprise greater than or equal to 15 amino acid
residues, (e.g., greater than or equal to 20, 25, 30, 35, 40, 45,
50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or greater than or equal to
100 amino acid residues). Alternatively, or in addition, the
infusion component can include maltodextrin, e.g., resistant
maltodextrin and soluble corn fiber.
[0013] For example, the infusion component can include agarose;
alginic acid and its derivatives; amylose; amylopectin; araban;
arabinan; arabinogalactan; carageenan; cellulosic derivatives such
as hemicelluloses, hydroxyl methyl propyl cellulose and carboxy
methyl cellulose; soluble chitosan derivatives; dextran; fructans
(with average DP.gtoreq.15) such as agave inulin and levans;
galactomannan; galactan; poly galacturonic acid and its derivatives
such as pectin, karaya, and tragacanth; gellan gum; glucans
including beta-glucan, pullulan, lichenans and lentinans;
glucomannans, including cassia gum; glycogen; glycosaminoglycan and
its derivatives; hyaluronic acid; maltodextrin including resistant
maltodextrin; mannan; xanthan; xylan; xyloglucan; and/or
hydrogenated starch hydrolysate.
[0014] In some instances, the food body can be a fruit body. The
fruit body can be, e.g., a fruit selected from the group consisting
of cranberry, blueberry, cherry, grape, mango, pineapple,
raspberry, blackberry, date, apple, apricot, lingonbery, tomato,
huckleberry, chokeberry, fig, gooseberry, elderberry, plum, prune,
pear, and peach, among others.
[0015] In other instances, the food body can be a vegetable body.
The vegetable body can be, e.g., a vegetable selected from the
group consisting of a mushroom, celery, pepper, carrot, potato,
cucumber, corn, onion, pea, and squash, among others.
[0016] In still other instances, the food body can be a legume
body. The legume body can be, e.g., a legume selected from the
group consisting of bean, pea, peanut and lentil, among others.
[0017] In still another aspect, the invention provides an infusion
formulation. The infusion formulation can include, at a minimum,
long chain molecules as described herein. For example, the infusion
formulation can include polysaccharides with an average degree of
polymerization (DP) of greater than or equal to 15 (e.g., greater
than or equal to 20, 25, 30, 35, 40, 45, 50, 55, 60, or greater
than or equal to 70). Alternatively, or in addition, the infusion
component can include a protein, e.g., polypeptides, peptides,
soluble proteins, protein hydrolysates, and branched-chain proteins
(e.g., gelatin, whey protein or soy protein). For example, the
protein can comprise greater than or equal to 15 amino acid
residues, (e.g., greater than or equal to 20, 25, 30, 35, 40, 45,
50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or greater than or equal to
100 amino acid residues). Alternatively, or in addition, the
infusion component can include maltodextrin, e.g., resistant
maltodextrin and soluble corn fiber. For example, the infusion
component can include agarose; alginic acid and its derivatives;
amylose; amylopectin; araban; arabinan; arabinogalactan;
carageenan; cellulosic derivatives such as hemicelluloses, hydroxyl
methyl propyl cellulose and carboxy methyl cellulose; soluble
chitosan derivatives; dextran; fructans (with average DP.gtoreq.15)
such as agave inulin and levans; galactomannan; galactan; poly
galacturonic acid and its derivatives such as pectin, karaya, and
tragacanth; gellan gum; glucans including beta-glucan, pullulan,
lichenans and lentinans; glucomannans, including cassia gum;
glycogen; glycosaminoglycan and its derivatives; hyaluronic acid;
maltodextrin including resistant maltodextrin; mannan; xanthan;
xylan; xyloglucan; and/or hydrogenated starch hydrolysate.
[0018] In some embodiments, the infusion formulation can include,
e.g., water, one or more types of sugar (e.g., sucrose, glucose,
and/or fructose), a juice (e.g., cranberry juice and/or blueberry
juice), a fruit syrup (e.g., pineapple syrup and/or agave nectar),
honey, an organic acid (e.g., citric, tartaric, quinic, fumaric,
malic and/or lactic acid) and/or a humectant (e.g., glycerol). In
some embodiments, the infusion formulation can include, e.g.,
ribose, sucrose, dextrose, maltose, maltotriose, cellobiose, or
sugar alcohols such as sorbitol, lactitol, xylitol etc., whey or
soy protein hydrolysates, non-nutritive sweeteners, and/or
emulsifiers such as mono and di-glycerides, polysorbates, etc. For
example, in some embodiments, the infusion formulation can include
by weight/weight about 10% to about 20% water, about 38% to about
50% soluble corn fiber, about 15% to about 35% sugar such as
sucrose, about 5% to about 12% cranberry juice concentrate (50
Brix), about 0% to about 2% non-nutritive/low-calorie sweetener,
and optionally, about 7.0% to about 16% glycerine. In some
embodiments, the infusion formulation can have a viscosity of about
100 to about 5000 cps, e.g., about 100 to about 3000 cps, e.g.,
about 300 to about 3000 cps, e.g., about 400 to about 2000 cps,
e.g., about 1000 to about 5000 cps, and have a content of about 10
to 65 brix. In some embodiments, the infused food bodies, e.g.,
infused cranberries, can have an infused solids content of at least
or about 40 brix, e.g., at least or about 60, 65, 70, or at least
or about 75 brix, before drying of the food body.
[0019] In one aspect, an infusion formulation, comprising by
weight: 58% sucrose, 32% water, and 10% cranberry juice concentrate
(50 Brix) is provided.
[0020] As used herein, the term "food body" means a unit of food,
e.g., a fruit, vegetable, legume, or nut body, that retains its
native structure at least in part, e.g., a fruit, vegetable,
legume, or nut hull that is uncomminuted. A food body retains
sufficient native structure to allow the food body to be infused
with, and retain within its structure, a substantial amount of an
infusion formulation described herein after the food body is
removed from the infusion formulation (i.e., the body is capable of
retaining infusion formulation at least about 0.1%, e.g., at least
about 0.5%, 1%, 2%, 5%, 8%, 10%, 20% or at least about 30% (e.g.,
up to about 90%) total weight of the body after infusion). Thus,
the term "food body" does not include purees, jellies, or juices.
An exemplary body is a cranberry hull that has been subjected to
extraction in a counter current extraction (CCE) apparatus, e.g.,
as described in U.S. Pat. No. 5,320,861. The terms "fruit body,"
vegetable body," "legume body" and "nut body" are types and
examples of food bodies.
[0021] Unless otherwise defined, all technical terms used herein
have the same meaning as commonly understood by one of ordinary
skill in the art to which this invention belongs. Methods and
materials are described herein for use in the present invention;
other, suitable methods and materials known in the art can also be
used. The materials, methods, and examples are illustrative only
and not intended to be limiting. All publications, patent
applications, patents, and other references mentioned herein are
incorporated by reference in their entirety. In case of conflict,
the present specification, including definitions, will control.
[0022] Other features and advantages of the invention will be
apparent from the following detailed description and FIGURE, and
from the claims.
DESCRIPTION OF DRAWINGS
[0023] FIG. 1 depicts a flow diagram illustrating an exemplary
procedure for infusing soluble corn fiber into cranberries.
DETAILED DESCRIPTION
[0024] A flow diagram is shown in FIG. 1 of an exemplary infusion
procedure. In this exemplary procedure, a commercially available
countercurrent apparatus is used, such as a countercurrent
apparatus described in U.S. Pat. No. 5,320,861. However, it will be
understood by skilled practitioners that other infusion vessels may
be used in the process. The process will be described for use with
cranberries, although it may be adapted for use with many other
types of fruit such as blueberries, cherries or grapes.
[0025] Exemplary Infusion Method
[0026] In an exemplary infusion method, cranberries that have been
subjected to an extraction method to extract juice and which retain
about 4% to about 30% of their soluble solids are supplied to a
countercurrent infusion apparatus (CCI) 1. A CCI useful in the
present methods includes an elongate trough-shaped housing with a
helical screw conveyor intermittently rotated by a motor means,
connected to a shaft on its longitudinal axis. The housing has an
inlet 2 for the introduction of material to be infused, such as
cranberries, and an outlet 3 at the other end of the trough housing
is provided for removal of infused fruit. The inlet is disposed
above the lower end of the screw, which is inclined slightly
upwardly at an angle, e.g., of 2 to 6 degrees. The trough
temperature may be controlled (e.g., by heating or cooling with a
circulating water jacket positioned about the trough) to control
the process temperature. Alternatively or in addition, the
temperature of the fruit or the infusion formulation may be
preselected prior to introduction to the extractor. The screw
conveyor is operated by intermittently reversing the direction of
rotation of the screw. The reversal helps the relatively compacted
mass of matter being infused to be opened up enhancing the
penetration of infusion formulation. Other details of a suitable
CCI and methods are described in U.S. Pat. No. 4,363,264, the
entire contents of which are hereby incorporated by reference.
Commercially available units (e.g., CCE Model 1200, Millerbernd
Systems, Winsted, Minn.) may be modified and operated with
beneficial results. Infused fruit exits CCI 1 through outlet 3 and
can optionally be moved to dryer 4, which passes forced air through
the infused fruit product to remove water. Drying temperature is
typically in the range of about 180.degree. F. to 200.degree. F.
for about 120 minutes using a conventional forced air fruit dryer.
The dried, infused fruit may optionally be passed to an oiler
wherein vegetable oil or the like is applied to the fruit product
to enhance flowability. The final dried infused product is
collected and may be bulk packaged or packaged in pouches, e.g.,
for retail sale.
[0027] Liquid input to the CCI apparatus 1 is an infusion
formulation, e.g., one described herein. The infusion formulation
can be provided to the infuser by any method known in the art. For
example, the formulation can be provided initially from a batching
tank 5 which provides the formulation to a holding tank 6.
Formulation flows from holding tank 4 to the CCI 1 via a charging
line 7, which charges infusion formulation into the housing. Spent
infusion formulation flows out of the CCI via a discharge line 8.
The infusion formulation can be provided from a continuous process
loop that mixes spent infusion formulation that has run through the
CCI apparatus with fresh infusion formulation from a supply to
produce a refreshed infusion formulation. For example, the infusion
formulation can run through discharge line 8 to evaporator feed
tank 9, which feeds spent infusion formulation to evaporator 10.
After evaporation, infusion formulation flows to CCI feed tank 11.
The infusion formulation from CCI feed tank 11 then mixes with
fresh infusion formulation from hold tank 6, and is then fed back
into CCI 1 to complete the process loop.
[0028] Infusion is carried out in the CCI apparatus under
conditions that allow efficient infusion of infusion syrup, e.g.,
large molecules, into the fruit. The present methods employ
relatively low viscosity infusion formulations. The relatively low
viscosity infusion formulation is provided to the CCI apparatus at
an infusion formulation-to-food body ratio of between about 1:1 to
about 6:1, about 2:1 to about 6:1, about 3:1 to about 6:1, about
4:1 to about 6:1, about 4:1 to about 5:1, e.g., about 1.5:1, about
1.8:1, about 2:1, about 2.5:1, about 3:1, about 3.3:1, about 3.5:1,
about 3.8:1, about 4:1, about 4.5:1, about 5:1, about 5.5:1; or
about 6:1. Alternatively, or in addition, relatively high infusion
formulation flow rates can be used in the present methods. For
example, the infusion formulation can be provided to the CCI
apparatus at a flow-through rate of about 10 gallons per minute
(gpm) to about 40 gpm. For example, the flow-through rate can be,
e.g., 13 gpm to about 25 gpm e.g., about 14 gpm to about 24 gpm,
e.g., about 15 gpm to about 23 gpm, about 16 gpm to about 22 gpm,
or about 18 gpm to about 20 gpm. Skilled practitioners will
appreciate that the lower viscosity infusion formulations can allow
higher flow-through rates, which is useful for infusing large
molecules into the fruit. For example, in some embodiments, a
flow-through rate of about 25 gpm to about 35 gpm, e.g., about 27
to about 33 gpm, or about 29 to about 31 gpm, or about 13 gpm to
about 30 gpm can be used. For example, in some embodiments, a
flow-through rate of about 35 gpm or greater than 35 gpm can be
used. The viscosities of certain infusion formulations useful in
the present invention are described in detail below.
[0029] The residence time of the fruit in the CCI apparatus can
vary as necessary. Skilled practitioners will appreciate that
increased residence times may allow for increased levels of
infusion, e.g., depending upon the equipment used in the methods.
In some embodiments, the residence time is about 50 to about 80
minutes, e.g., about 40 to about 60 minutes, or about 45 to about
55 minutes. In other embodiments, a residence time of greater than
1 hour, e.g., about 1 hour to about 12 hours may be used, e.g.,
about 2 hours to about 3 hours, e.g., about 2 hours, may be used,
as can a residence time of about 8 hours to about 10 hours.
[0030] The temperature at which infusion is performed may be close
to room temperature, e.g., about 65.degree. F. to about 80.degree.
F. Skilled practitioners will appreciate that lower or higher
temperatures may be used in certain situations. For example,
infusions may be performed at higher temperatures, e.g., about
120.degree. F. to about 130.degree. F. As discussed above, the
temperature at which infusion is performed can be controlled by any
means known in the art, e.g., by controlling the trough
temperature, the fruit temperature, and/or the infusion formulation
temperature.
[0031] Infusion Formulations
[0032] Included in the present invention are various low viscosity
infusion formulations. Applicants have determined surprisingly that
a relatively low viscosity of the infusion formulation and
optionally a relatively high flow rate of the infusion
formulations, e.g., through an infuser and over food bodies, allows
for rapid and efficient infusion of the formulation into the food
bodies. Accordingly, in some instances, the formulation can have a
viscosity of between about 100 to about 5000 cps. For example, the
formulation can have a viscosity of about 100 to about 3000, e.g.,
about 500 to about 2500 cps, e.g., about 1000 to about 2000 cps,
e.g., about 1000 to about 5000 cps. In some embodiments, the
infusion formulation can have a viscosity of about 1000 cps, about
1500 cps, or about 2000 cps. In some embodiments, the formulation
can have a viscosity as low as 25 cps, e.g., when infusing at
higher temperature, e.g., between 100.degree. F. to 140.degree.
F.
[0033] The infusion formulations of the present invention can have
a dissolved solids content of, e.g., about 10 to about 65 brix,
e.g., about 40 to about 80 brix, e.g., about 40 to about 75 brix,
or about 50 to about 70 brix, e.g., about 55 to about 65 brix. For
example, in some embodiments, the infusion formulation has a
dissolved solids content of about 45 to 55 brix, about 60 brix,
about 65 brix, or about 65 to about 75 brix.
[0034] Formulations can include an aqueous solution, such as water.
Further, infusion formulations can include a sugar. Sugars that can
be included in a formulation include, for example, glucose, ribose,
sucrose, fructose, dextrose, maltose, maltotriose, and/or
cellobiose. Alternatively or in addition, a sugar alcohol can be
included. Exemplary sugar alcohols include sorbitol, lactitol,
xylitol, mannitol, maltitol, isomalt, glycerol, erythritol, and/or
arabitol. Alternatively or in addition, a juice can be included.
Skilled practitioners will appreciate that any juice can be
included depending upon the characteristics desired for the
product. For example, cranberry juice, blueberry juice, and/or
cherry juice can be added, e.g., in concentrated form.
Alternatively or in addition, the formulation can include a
non-nutritive sweetener such as Stevia, Aspartame, Sucralose, Luo
Han Guo, and/or Erythritol.
[0035] The formulations can include infusible molecules, e.g., long
chain molecules. In some embodiments, the formulations may include
a polysaccharide, such as inulin or resistant maltodexrin, e.g.,
soluble corn fiber. For polysaccharides, an infusible long chain
molecule is one with an average degree of polymerization (DP) of
greater than or equal to 15. For example, the infusible molecules,
e.g., long chain molecules, can have an average degree of
polymerization of at least 20, 25, 30, 35, 40, 45, 50, 55, 60, 65,
or greater than 70. Generally, exemplary polysaccharides that can
be included in the formulation include inulin; agarose; alginic
acid and its derivatives; amylose; amylopectin; araban; arabinan;
arabinogalactan; carageenan; cellulosic derivatives such as
hemicelluloses, hydroxyl methyl propyl cellulose and carboxy methyl
cellulose; soluble chitosan derivatives; dextran; fructans (with
average DP.gtoreq.15) such as agave inulin and levans;
galactomannan; galactan; poly galacturonic acid and its derivatives
such as pectin, karaya, and tragacanth; gellan gum; glucans
including beta-glucan, pullulan, lichenans and lentinans;
glucomannans, including cassia gum; glycogen; glycosaminoglycan and
its derivatives; hyaluronic acid; maltodextrin including resistant
maltodextrin; mannan; xanthan; xylan; xyloglucan; and hydrogenated
starch hydrolysate, among others. In some instances, an infusible
molecule can be a protein, e.g., a polypeptide, peptide, soluble
protein, protein hydrolysate, and/or branched-chain protein.
Exemplary proteins include, e.g., gelatin, whey protein, and soy
protein. For example, the protein can comprise greater than or
equal to 15 amino acid residues, (e.g., greater than or equal to
20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or
greater than or equal to 100 amino acid residues), and/or globulin.
Other examples are described throughout the specification.
[0036] For example, a formulation may contain maltodextrin,
resistant maltodextrin, and/or soluble corn fiber. The term
"maltodextrin" is a term used in the art and recognized by skilled
practitioners. Generally, maltodexrins are glucose polymers mostly
linked in 1.fwdarw.4 with only 4 to 5% glucosidic linkages
1.fwdarw.6, are soluble in water and have low reducing power.
Resistant maltodextrin is known in the art. An exemplary resistant
maltodextrin is commercially available as FIBERSOL.RTM.-2
(Matsutani Chemical Industry Co., Ltd). Another example of
resistant maltodextrin is soluble corn fiber. An exemplary soluble
corn fiber is commercially available as PROMITOR.TM. Soluble Corn
Fiber (Tate & Lyle PLC, London UK). Generally, soluble corn
fiber may be produced by concentrating corn syrup and causing the
dextrose molecules therein to form long chain polysaccharides that
are resistant to digestion in the human stomach. Alternatively or
in addition, the formulation can include polysaccharides such as
starch, hemi-celluloses or other hydrocolloids, such as pectin or
other gums (e.g., Guar, Gum Acacia, Locust Bean, Carob, Xanthan,
Gellan, Konjac, Carrageenan, Gum Karaya), or a soluble protein or
protein hydrolysate. In some embodiments, the formulations can
include mixtures of infusible molecules described herein, e.g., any
of the long chain molecules described herein and/or fused/hybrid
forms of any of the long chain molecules described herein.
[0037] Skilled practitioners will appreciate that the infusion
formulation can include any number of other useful ingredients,
e.g., materials to improve the appearance, taste, or nutritional
properties of the product. For example, the infusion formulation
may include flavoring other than sugar, e.g., spices such as
cinnamon, mint, and/or peppermint, and may include nutritionally
valuable components, such as vitamins, e.g. ascorbic acid, and/or
minerals, e.g. iron and/or calcium.
[0038] Skilled practitioners will also appreciate that in order to
improve the mouth feel and/or the texture of the food body, or to
improve the functionality of the food body, plasticizers/humectants
such as glycerol, erythritol, sorbitol, fructose, dextrose,
fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS),
monoglycerides, propylene glycol, lactic acid, and/or glyceryl
triacetate can be added to the infusion formulation.
[0039] Products
[0040] The methods described herein can provide a large number of
infused products. An infused product typically includes a food
component (i.e., the natural and/or endogenous material of the
infused food product, e.g., a fruit hull, such as a cranberry or
blueberry hull or a vegetable hull) and an infusion component
(i.e., an exogenously-added infusion formulation described herein).
In some instances, the infused product will include a fruit (e.g.,
cranberry or blueberry) hull that comprises within it infusion
formulation, wherein the infusion formulation occupies (e.g.,
partially or completely) one or more voids left within the fruit
hull as a result of the fruit being treated in an extraction
process (e.g., squeezing and/or countercurrent extraction) prior to
being treated with the presently-described infusion process.
[0041] For example, any type of fruit, vegetable, or legume body
that can be infused with an infusion formulation and retain a
substantial amount of the infusion formulation within the body
(i.e., retain infusion formulation at least about 0.1%, e.g., at
least about 1%, 2%, 5%, 8%, 10%, 20% or at least about 30% total
weight of the food body after infusion) after removal of the food
body from the infusion formulation, can be used and is included in
the invention in its infused form.
[0042] In particular, any type of food body, e.g., cranberries,
infused according to a process described herein, such as
cranberries infused with long chain molecules, e.g., maltodextrin,
resistant maltodextrin, soluble corn fiber, pectin, a protein,
e.g., a polypeptide, peptide, soluble protein, protein hydrolysate,
branched-chain protein, and/or guar gum, are within the present
invention. Exemplary fruit bodies include, but are not in any way
limited to, cranberries, blueberries, cherries, grapes, mangos,
pineapples, raspberries, blackberries, dates, apples, apricots,
lingonberries, tomatoes, huckleberries, chokeberries, figs,
gooseberries, elderberries, plums, prunes, pears, peaches, and the
like. Exemplary vegetable bodies include, but are not limited to,
mushrooms, celery, peppers, carrots, potatoes, cucumbers, corn,
onions, peas, squash and the like. Exemplary legume bodies include,
but are not limited to, beans (e.g., kidney, fava, pinto, and black
beans), peas, lentils, and peanuts. Exemplary nut bodies include,
e.g., cashews, almonds, and macadamia.
[0043] The infused food bodies can be, e.g., infused dried fruit,
for example sweetened dried cranberries with plumper and juicier
texture. In some embodiments, the infused food bodies, e.g.,
infused cranberries, will have infused solids content of at least
or about 40 brix, e.g., at least or about 50, 55, 60, 65, 70, or at
least or about 75 brix, before drying of the food body.
[0044] In some instances, the infused food bodies may be
characterized by a long chain molecule (e.g., soluble corn fiber or
maltodextrin) content of at least or about 1% by weight. For
example, the infused food bodies can have a long chain molecule
content ranging from about 1% to about 65%, e.g., about 5% to 50%
or about 10% to 20%. In some embodiments, the infused food bodies
can have a long chain molecule content of about 15% to about 35%,
e.g., about 20% to about 25%, e.g., a content of at least or about
10%. In certain embodiments, the infused food bodies are infused
with one type of long chain molecule. However, it is also
contemplated that mixed infusions can be performed, e.g., wherein
more than one long chain molecule is infused, e.g., a mixture of
any combination of molecules described herein is infused, or
wherein fused/hybrid forms of infusible molecules, e.g., the long
chain molecules described herein, are infused. In these instances,
mixed infusion formulations comprising long chain molecules,
non-long chain molecules, and mixtures thereof may be used. Infused
food bodies, comprising a mixture of long chain molecules wherein
the total long chain molecule content is as described herein, are
also within the present invention. In some instances, the infusion
formulation may comprise from about least about 0.1%, e.g., at
least about 0.5%, 1%, 2%, 5%, 8%, 10%, 20% 30%, 40%, 50%, 60%, 70%,
80%, 90%, or at least about 98%, of the total weight of the infused
food body. The infused food bodies can be in dried, semi-dried, or
non-dried form.
[0045] Also encompassed are food products that include the infused
food bodies. For example, the food products can be included as an
ingredient in ready to eat cereals. Such food products can also be
in the form of a mass, e.g., a cereal bar. Infused fruit can be
admixed with cereal and formed into a bar such as with a binder. In
some embodiments, the bars can include a separate layer or region
that includes the infused fruit.
[0046] The infused food bodies can also be added to products such
as fruit cups, baked goods, confections (e.g., chocolates), and
salads (e.g., prepackaged salads and salad kits).
[0047] The infused food bodies can be added to a variety of other
food products such as dry mixes for baked goods, snack or trail
mixes. For infused vegetables, the bodies can be added to a variety
of dry mixes to provide finished cooked products with, e.g., higher
fiber levels. For example, dried infused vegetables can be added to
dry mixes for soups or to add-meat dinner dry mixes.
[0048] The infused food bodies are also suitable for inclusion into
a wide variety of dairy products. For example, the infused fruit
bodies can be added to yogurt to provide products that not only
provide the nutrition and taste appeal of fruit but also provide
high levels of fiber. Also, the food bodies can be added to a
variety of frozen dairy products such as ice cream or soft serve
frozen dairy products. The fruit products can be added to nondairy
frozen desserts such as sorbets or frozen fruit bars.
EXAMPLES
[0049] Several general exemplary formulations are described below,
which may be used in any of the methods described herein and do not
limit the scope of the invention described in the claims. All
percentage values are provided on a weight/weight basis:
[0050] Formulation A
TABLE-US-00001 1. Sugar 40-60% 2. Cranberry Concentrate (50 Brix)
5-20% 3. Water To adjust Brix
[0051] Infusion syrup Brix=65
[0052] Infusion syrup viscosity <1000 cps @ Room Temperature
[0053] Formulation B
TABLE-US-00002 1. Sugar 30-50% 2. Cranberry Concentrate (50 Brix)
0-15% 3. Maltodextrin 5-15% 4. Glycerin (Optional) 0-10% 5. Water
To adjust Brix
[0054] Infusion syrup Brix=60
[0055] Infusion syrup viscosity <1500 cps @ Room Temperature
[0056] Formulation C
TABLE-US-00003 1. Corn Syrup or Corn Syrup Solids 20-70% 2. Fruit
Juice Concentrate 0-20% 3. Hydrogenated Starch hydrolysates 0-20%
4. Water To adjust Brix
[0057] Infusion syrup Brix=45-55
[0058] Infusion syrup viscosity <1500 cps @ Room Temperature
[0059] Formulation D
TABLE-US-00004 1. Corn Syrup or Corn Syrup Solids 40-70% 2. Fruit
Juice Concentrate 0-20% 3. Erythritol 0-10% 4. Maltitol 0-10% 5.
Water To adjust Brix
[0060] Infusion syrup Brix=65-75
[0061] Infusion syrup viscosity <2000 cps @ Room Temperature
[0062] Formulation E
TABLE-US-00005 1. Sugar 0-65% 2. Fiber (e.g., soluble corn fiber)
1-65% 3. Glycerine 0-65% 4. Water (e.g., from juice or relatively
pure water) 20-75%
[0063] Formulation F
TABLE-US-00006 1. Starch/maltodextrin 5-45% 2. Glycerine 0-20% 3.
Non-nutritive/low calorie sweetener 0-1% 4. Water (e.g., from juice
or relatively pure water) 20-75% 5. Citric acid 0-2%
[0064] Formulation G
TABLE-US-00007 1. Fiber (e.g., hydrolyzed guar gum) 1-65% 2.
Glycerine 0-20% 3. Non-nutritive/low calorie sweetener 0-2% 4.
Water (e.g., from juice or relatively pure water) 20-75% 5. Malic
acid 0-2%
[0065] Formulation H
TABLE-US-00008 1. Starch/maltodextrine 1-45% 2. Erythritol 0-40% 3.
Non-nutritive/low calorie sweetener 0-1% 4. Water (e.g., from juice
or relatively pure water) 20-75% 5. Lactic acid 0-2%
[0066] Formulation I
TABLE-US-00009 1. Fiber (e.g., resistant maltodextrin) 1-65% 2.
Pineapple syrup 0-40% 3. Glycerine 0-20% 4. Water (e.g., from juice
or relatively pure water) 20-75% 5. Citric acid 0-10%
[0067] Formulation J
TABLE-US-00010 1. Fiber (e.g., soluble corn fiber, 72 Brix) 1.05 kg
2. Sucrose 0.69 kg 3. Glycerine 0.21 kg 4. Water (e.g., from juice
or relatively pure water) 0.46 kg 5. Cranberry Concentrate (50
Brix) 0.21 kg
[0068] Formulation K
TABLE-US-00011 1. Water 17% 2. Soluble corn fiber 43% 3. Sugar
23.5% 4. Cranberry Concentrate 7.0% 5. Glycerine 9.5% 6.
Non-nutritive/low calorie sweetener 0-0.3%
[0069] Formulation L
TABLE-US-00012 1. Water 16.5% 2. Soluble corn fiber 43% 3. Sugar
21% 4. Cranberry Concentrate 7.0% 5. Glycerine 12.5%
[0070] Formulation M
TABLE-US-00013 1. Water 19.5% 2. Soluble corn fiber 30.5% 3. Sugar
30% 4. Cranberry Concentrate 7.5% 5. Glycerine 12.5%
[0071] For example, in one embodiment, the formulation includes by
weight water: about 18%; soluble corn fiber: about 40%; sucrose:
about 26%; cranberry juice concentrate type (50 brix): about 8.0%;
and glycerine: about 8.0%.
[0072] In another embodiment, the formulation includes by weight
water: about 25%; maltodextrin: about 35%; sucrose: about 20%;
cranberry juice concentrate (50 brix): about 10%; and erythritol:
about 20%.
[0073] In another embodiment, the formulation includes by weight
water: about 40%; hydrolyzed guar gum: about 30%; sucrose: about
18%; cranberry juice concentrate (50 brix): about 6%; glycerol:
about 6%; and sucralose: about 0.01%.
[0074] In another embodiment, the formulation includes by weight
water: about 50%; hydrolyzed guar gum: about 10%; maltodextrin:
about 28%; glycerol: about 10.8%; and sucralose: about 0.01%;
citric acid: about 1.2%.
[0075] In another embodiment, the formulation includes by weight
water: about 60%; soy protein isolate: about 8%; and sucrose: about
32%.
Other Embodiments
[0076] It is to be understood that while the invention has been
described in conjunction with the detailed description thereof, the
foregoing description is intended to illustrate and not limit the
scope of the invention, which is defined by the scope of the
appended claims. Other aspects, advantages, and modifications are
within the scope of the following claims.
* * * * *